Melinjo Leaves with Coconut Milk (SAYUR GANEMO) - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Melinjo Leaves with Coconut Milk (SAYUR GANEMO)! A quick and easy dinner that is ready in under 40 minutes!
You can cook Melinjo Leaves with Coconut Milk (SAYUR GANEMO) with 22 Ingredients and 4 steps. See the following guide!
Ingredients for Melinjo Leaves with Coconut Milk (SAYUR GANEMO):
- 125 gr melinjo leaves, cut to taste.
- 50 g bamboo shoots, sliced thin.
- 50 gr short sprouts.
- 50 gr snap-beans, cut short.
- 100 grams Tetelan meat.
- 4 sprigs basil, leaves pulled off.
- 1 stalk spring onion, sliced diagonally.
- 1 stalk lemongrass, crushed.
- 1 thumb galangal, crushed.
- 1 bay leaf.
- 2 lime leaves.
- 40 ml instant coconut milk.
- 600 ml water.
- Flavoring, if desired.
- to taste Sugar and salt.
- Oil for frying.
- GROUND SPICES.
- 3 onions.
- 2 cloves garlic.
- 1 tomatoes.
- 7 cayenne peppers (to taste).
- 1 piece shrimp paste (± 2 g).
Step by step how to cook Melinjo Leaves with Coconut Milk (SAYUR GANEMO):
- Heat the oil. Sauté ground spices, galangal, bay leaves, lemon grass and lime leaves until fragrant. Add tetelan meat, water, bamboo shoots and snap beans. Cook until the meat changes color (done)..
- Add melinjo leaves and bean sprouts and cook until wilted. Add sugar, salt and seasonings and mix well..
- Add the coconut milk, basil and chives. Simmer briefly..
- Remove and place in a bowl, vegetable ganemo ready to be served..